1 1/2 lb. boneless beef round steak
3 slices bacon, halved crosswise
1 (9 oz.) pkg. frozen whole green beans, thawed or 2 c. fresh green beans
3 sm. carrots, cut into julienne strips
Garlic powder
1 (10 1/4 oz.) can beef gravy

Cut steak into 6 portions; pound to 1/4 inch thickness. In 10-inch skillet, cook bacon just until done; drain on paper toweling, reserving drippings in skillet. Place a piece of bacon and several green beans and carrots on each meat portion.

Sprinkle with salt, pepper, and garlic powder. Roll up meat, jelly roll fashion. Secure with wooden picks. Brown meat on all sides in hot drippings; drain off fat. Add gravy; cover and simmer 40 minutes. Uncover; cook 10 to 15 minutes more or until gravy is thickened and meat is tender. Remove picks from meat and serve with mashed potatoes, if desired. Serves 6.